Bill's American Scotch Eggs

Total Time:
35 min
15 min
20 min

4 servings

  • 4 large whole eggs, plus 3 eggs beaten
  • 2 cups fresh basil leaves, plus a few leaves for garnish
  • 1/3 cup whole pine nuts, plus 3 tablespoons finely chopped
  • 1/3 cup grated Parmesan
  • 4 cloves garlic
  • 1 cup olive oil
  • 8 ounces ground turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Pinch garlic salt
  • Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.

  • In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.

  • Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.

  • Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.

  • Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.

  • Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.

  • Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.

  • Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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